Pork liver dishes are tasty and healthy. The most interesting ways to cook pork liver

18.10.2019

Liver? This is the question housewives begin to ask themselves when this offal ends up in their hands. There are plenty of options. We offer some of them.

pork: recipes

Liver with vegetables and herbs is prepared according to the following recipe. The volume of ingredients depends on the number and taste of eaters. You can take about a kilogram of liver and season it with any number of vegetables. There are no strict limits in this recipe. And you will need liver, onions, lard, tomatoes, salt, cilantro, green capsicum and bell pepper.

Pork with onions and vegetables: cooking stages

Preheat the cauldron. Cut a piece of lard (100 grams per kilogram of liver is enough) into thin slices. Line the bottom with them.

Cut the onion into half rings and place it on a layer of lard. Add some salt.

Thaw the liver (if not fresh), rinse and cut into small pieces. Place it on top of the onion. Salt and sprinkle with pepper.

Chop cilantro (a large bunch) and sprinkle it over the liver. Place tomatoes cut into rings on top. Next - chopped basil (it’s better to take purple). Finish laying the products with a whole pod hot pepper and sliced Bulgarian.

Cover the cauldron with a lid and place it on big fire. As soon as crackling appears in the container (i.e. the lard has melted out and the food has begun to fry), reduce the heat and wait about 15 minutes.

After the time has passed, open the lid, mix everything and place on a tray or plate. Now you know what to cook from pork liver. This dish is satisfying, tasty and not time-consuming.

Liver stewed in sour cream

Haven't decided yet what to cook from pork liver? Then check out the following recipe. It is considered one of the most popular. Ingredients:

liver weighing 500 grams;
several (3-4) spoons of sour cream of any fat content;
medium bulb;
spoon (teaspoon) of flour;
salt pepper.

Cooking technology

Treat the liver first. Films and fat need to be cut off from it. Then cut into medium-sized slices. Finely chop the onion and fry in oil until golden and translucent. After this, place the pieces of liver into the frying pan and fry at the maximum heat level so that parts of the offal quickly “grab” from the sides and turn a little white. This will take about 4 minutes. Stir flour into sour cream and pour the mixture into the liver. Pepper and sprinkle with salt. Stir. Simmer the liver for about 4 minutes. Cover the pan briefly with a lid. You can add a spoonful of tomato paste to the dish. Then the liver will look like goulash. If the gravy turns out thick, it can be diluted with water. Stewed liver is best served with a side dish of rice, buckwheat or pasta.

If you decide what to cook from pork liver, do not ignore the recommendations for its selection and preparation. If possible, try to buy fresh liver, not frozen. You need to smell the piece to make sure that the product is not spoiled. The color of the offal should be somewhere between dark and too light. There should be no streaks or stains. Dishes made from liver are guaranteed not to be bitter if it is pre-soaked in milk.

Liver is considered one of the most useful products on our tables, because it beneficial features have a positive effect on human health; besides, tasty cooked liver will serve as a kind of delicacy on any table. How to deliciously cook pork liver so that it is soft and appetizing appearance and was it a healthy dish that every member of the household or even guests in the house would happily eat? It turns out that there are several secrets to preparing this type of offal that will allow every housewife to turn into a chef for her family or guests for a while.

So that the liver does not become bitter

Not every cook, especially a beginner, will decide to cook pork liver. And the reason for this is the fact that pork is bitter due to the bile ducts that are present in it. It is these ducts that must be removed very carefully when cleaning the offal and each piece must be washed during the cooking process. It is also very good to soak the liver before frying or stewing it in milk or water with vinegar in the proportion of 150 g of 9 percent vinegar per 1 liter of water. Soaking time is approximately 1-1.5 hours.

Also, in order to remove the bitter taste of the liver, a little sugar or a few teaspoons of honey are often added to it during the cooking process. Well, to hide the sweetish taste, the liver is salted during the cooking process at the end.

These are the simple and uncomplicated secrets of cooking pork liver. As for the recipe itself for stewing or frying the liver, it is also quite simple and includes minimum set ingredients.

Pork liver in sour cream sauce

So, before preparing the liver according to this recipe, it is best to soak its pieces in. This will give the product a softer and delicate taste, and during the cooking process it will increase in volume.

Ingredients:

400 g liver
100 ml milk
2 pcs onions
200 ml sour cream
1 clove of garlic
1 tbsp. flour
1 tsp mustard
vegetable oil for frying
salt, pepper and herbs to taste.

Cooking method:

1. Clean the liver from the bile ducts, cut into pieces and soak in milk.

2. Peel the onion and cut into half rings, fry on vegetable oil until the onion becomes soft. Add the liver to it and fry everything together for about 10 minutes.

3. In a separate container, mix all other ingredients - sour cream, flour, mustard, finely chopped garlic, spices. Pour this sauce over the liver and cook everything together until done. The readiness of the liver is determined by whether blood flows from it when pressed or cut. It is not recommended to fry this dish for too long, so that it does not turn out to be too hard and the liver itself does not dry out.

4. At the end of cooking, salt the liver and sprinkle with herbs. Cover the dish with a lid and let it brew for some more time.
The dish prepared according to this recipe turns out very soft, juicy and tasty.

Serve stewed liver preferably hot for salads or any side dish, although pork liver Very often eaten chilled.

Other pork liver recipes

Most quick way The preparation of this offal, of course, involves frying it in vegetable oil. The recipe itself is very simple, because chopped pieces of liver just need to be fried in vegetable oil on both sides for about 10 minutes.

At the end of cooking, add salt and pepper to the dish, although true chefs do not recommend getting too carried away with spices when preparing pork liver, because it has a naturally pleasant taste and aroma.

Very unusual and delicious cooking pork liver in Japanese. This recipe is not from Japanese cuisine, but it got its name because of the ingredients included in the recipe, popular in this country - rice, soy sauce, paprika.

The liver pieces must be cut into long strips and each one fried in flour and vegetable oil. Separately, tangerine slices are fried in butter and placed on pieces of liver. Rice is boiled separately. When serving, the rice splashes soy sauce, and pieces of liver are laid out next to pieces of tangerine on them. You can also add peas, paprika or red pepper to the rice to taste. The dish turns out to be unusual, but very tasty.

These are so simple and delicious recipes preparing pork liver can please all family members with delicious and healthy dishes on dining tables.

An interesting video on the topic: “How to cook pork liver deliciously without bitterness and simply”:

And minerals, and is also well absorbed by the body. However, many people do not like liver because of its peculiar taste or because it is tough and dry. Lifehacker's advice will help eliminate all these shortcomings and turn any picky person into a liver fan.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose high-quality and fresh liver. This is quite easy to do.

Pay attention to the appearance of the product. The liver should be elastic, soft, moist and shiny, without scratches or damage. The presence of stains and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
The color of the liver should be neither too light nor too dark. Remember: good beef liver has a ripe cherry hue, pork liver is reddish brown, chicken liver ranges in color from light brown to brownish red, and turkey liver is dark red.
Fresh liver has a sweetish metallic aroma. A sour smell indicates that the product is spoiled.
There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or overfrozen.

How to cook soft liver

First you need to remove all vessels, veins and films. In the case of beef liver, this is quite simple. But to make the procedure easier, you can hold it in warm water for a few minutes. The film of pork liver is thinner and more difficult to separate. Try leaving the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
The sour marinade will add additional softness to the liver. To prepare it, either lime juice or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it a few hours before cooking.
Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
The last method is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

To prevent the liver, especially pork liver, from becoming bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
But products with strong, pronounced aromas will help mask the specific liver taste. Good choice will include onions, garlic, chili peppers and aromatic herbs such as thyme or sage.

How to cook juicy liver

The main thing is not to overcook. To keep the liver juicy, just fry each side in a well-heated frying pan for 5 minutes (or less).
If you dip liver pieces in flour or batter before frying, the juice will definitely remain inside.
Sour cream or cream are true friends of juicy and soft liver. It is recommended to simmer it in them for no more than 20 minutes.
The last item both on the list and during cooking will be salt. It takes away moisture, so it’s better to add it at the end.

Liver dishes

yummly.com

Ingredients:

900 g chopped beef liver;
1 ½ cups milk;
60 g butter, divided into pieces;
2 large sweet onions;
2 cups of flour;
salt;
pepper.

Preparation

Gently rinse the liver under cold water, place in a bowl and fill with milk. It should completely cover the offal: if the volume of milk specified in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onions, but it is best to complete this step ahead of time and let it sit for 1-2 hours.

Place half in a large skillet and melt over medium heat. Add the onion sliced into rings, cook until soft and set aside on a plate.

Place the remaining butter in the same pan. Remove the liver from the milk, pat dry with paper towels and coat in the flour, salt and pepper mixture. When the butter has melted, increase the heat and add the liver pieces to the pan.

Fry the liver on both sides until golden brown. Return the onion to the pan, reduce the temperature to medium and keep the dish on the fire for a while.

The remaining cooking time depends on your preferences, but you still shouldn’t fry the liver too much. Enough for it to brown nicely on the outside and remain a little pink on the inside.

yummly.com

Ingredients:

400 g chicken liver;
300 g softened butter;
olive oil;
2 shallots;
2 cloves of garlic;
a few sage leaves;
1 pinch of ground mace (nutmeg);
1 small glass of brandy;
sea salt;
freshly ground black pepper.

Preparation

Place half the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the ghee into a separate bowl and set aside to cool. For the pate you only need clarified yellow butter; the light remains can be discarded.

Peel both finely and garlic. Heat in a frying pan a large number of olive oil. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, increase the heat and add the livers with most of the sage leaves. Fry the liver on each side for two minutes so that it is browned on the outside and remains pink on the inside. If you overcook it, it will lose its delicate texture and the pate will turn out grainy.

Add brandy. Be careful: alcohol may catch fire. Salt and pepper the liver and simmer for about a minute.

Remove the liver from the heat and place it, along with the onion and garlic, in a food processor. Grind the ingredients until pureed, then add the mace and most of the ghee. Continue grinding until smooth.

Transfer the pate to a prepared container, sprinkle the sage leaves on top and cover with the remaining melted butter using a spoon. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not compromised, the liver delicacy can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

500–600 g pork liver;
3 tablespoons pork fat;
1 shallot;
500 g of fresh forest mushrooms;
3 tablespoons olive or butter;
1 large onion;
1 clove of garlic;
1 sprig of thyme;
2 sage leaves;
2 tablespoons dry sherry;
50 ml dry white wine;
250 ml chicken broth;
100 ml heavy cream.

Preparation

Heat a large frying pan over high heat, add the pork fat and when melted, add the liver. Fry it on all sides until Brown.

Place the browned liver together with the chopped shallots in a saucepan and simmer for 20–25 minutes. When the liver is firm (or when a food thermometer reads 55°C at the thickest part), remove from the heat and leave in a warm place, covered.

While the liver is cooling, begin preparing the mushroom stew. Put large saucepan over medium heat, heat the oil in it and add. When they turn a little browner and excess liquid When it evaporates, add chopped onion and garlic to the pan. Continue cooking until the mushrooms soften. Then add the thyme and chopped sage leaves. Mix well and pour the sherry and white wine into the pan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous step. When the stew has thickened, pour the cream into the pan and stir. Taste the dish, add salt and add more seasonings if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and top with mushroom ragu.

Bon appetit!

It will be useful for any housewife to know how to cook liver, because it is a favorite product of many, characterized by a healthy composition and high nutritional value. The variety of offal dishes excites the imagination, so it’s worth learning how to cook the most delicious of them in order to amaze guests at a holiday or household members on holiday. weekdays.

Secrets of cooking liver

For most cooks, cooking liver is a difficult process, but this is due to the inability to select and process the product. You should find out how to cook the liver so that it turns out soft - pour milk or soda solution. The variety of options that can be prepared from liver is great - here and simple dishes like salads, snacks in the form of pates, cakes or pancakes with gravy.

As second courses, you can prepare roast, stewed liver with vegetables, potatoes, and mushrooms. It can be fried, stewed, baked or boiled, and then twisted. You can use pork, beef or poultry liver; the instructions will tell you how to make each of them. The types of offal are distinguished by their rich taste with light notes of tenderness and a specific aroma. How to make delicious snacks quickly and tasty, read below.

How to choose the right liver

It will be important for any cook to choose a liver to make delicious food at home. Any fresh product is characterized by a pleasant sweetish aroma, absence of damage, large vessels, elastic and smooth surface:

Chicken liver is brown-burgundy in color with a shiny surface and a sweetish aroma. Frozen offal should not be orange and have a thick layer of glaze.
Calf liver is light brown in color, moist, elastic consistency, without a gray coating.
Beef liver has the color of ripe cherry with scarlet blood and notes of a sweet smell, a white film that easily separates from the main meat.
Pork liver is brown in color, with a smooth surface without spots.

How much to cook

How long the liver is cooked depends on the type and processing of the offal. You need to simmer the liver for no more than 20 minutes - fry with onions and pour sour cream for taste. If frying is intended, it is recommended to cook chicken liver for 10 minutes, pork liver, which must first be soaked in milk or water, for 20 minutes, and beef liver for 10 minutes. For uniform frying or stewing, cooks are advised to first cut a large piece into thin slices.

Liver dishes - recipes with photos

Today it is not difficult for any cook to find necessary recipes from the liver. It's better to choose step by step recipe, how to cook liver, with visual illustrations, photo or video content. The variety of options for liver snacks is surprising - there are cutlets, cakes, baking in the oven, stewing in a slow cooker. It is good to combine offal with juicy vegetables - carrots, onions, and fill it with sour cream or cream. Homemade recipe livers will be useful to everyone.

Liver cutlets recipe step by step

Cooking time: 30 min.
Number of servings: 10 persons.
Calorie content of the dish: 167 kcal.
Purpose: for lunch.
Kitchen: author's.

It is quick to prepare liver cutlets, which are perfect for lunch or dinner if served with mashed potatoes or porridge, noodles and sauce. Fresh vegetables are also good as a side dish for cutlets made from any type of liver. Chicken liver is suitable for a child, and pork or beef liver, first soaked in milk, is suitable for an adult.

Ingredients:

liver – 0.75 kg;
onion – 20 g;
carrots – 40 g;
eggs – 70 g;
potato starch – 25 g;
Sunflower oil – 50 ml.

Cooking method:

Grind the liver with onions and carrots, add eggs and starch.
Fry in a greased frying pan on both sides until golden brown.

Liver cake

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 308 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

A recipe for making liver cake is suitable as a hearty snack. It looks like a real confectionery masterpiece, but in reality it becomes a meat meal that is perfect for the holiday table. Guests will be surprised when they see it in front of them, and will be even more amazed by the rich, mouth-watering taste of amazing food. To get a well-soaked dish, put it in the refrigerator for 6 hours before serving.

Ingredients:

hard cheese – 50 g;
wheat flour - glass;
eggs – 3 pcs.;
milk - a glass;
pork liver – half a kilo;
sunflower oil – 50 ml;
mayonnaise – 2 packets;
dill – 10 g.

Cooking method:

Peel the liver from the film, grind it in a blender, add flour, eggs, and salt.
Pour in milk to obtain a thick dough. Prepare several cakes in a frying pan.
Grease the cakes with mayonnaise, fold into a cake, sprinkle with grated cheese and chopped dill.
After 6 hours of infusion, serve, cutting into portions.

Soup

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 64 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Chicken liver soup is nourishing but dietary, which is good to serve on the dinner table if you are losing weight. In order for the first one to satisfy even a child, it is worth taking chicken liver, which is more delicate in consistency. Added zucchini, cauliflower and potatoes add benefits and vitamins to the food, and boiled rice cereal gives the desired thickness. Making such a puree soup is not so easy.

Ingredients:

potatoes – 200 g;
zucchini – ½ piece;
carrots – 1 pc.;
cauliflower – 0.3 kg;
rice – 40 g;
chicken liver – 150 g;
olive oil – 20 ml.

Cooking method:

Boil the liver in salted water for 10 minutes, grind with a blender.
Boil potatoes, carrots, rice, cauliflower, zucchini for half an hour. Grind with a blender.
Combine both masses, boil slowly, season with olive oil and salt.
If desired, you can use beef broth to thin out the thick soup or add cream to it.

Chicken liver fried in sour cream

Cooking time: 40 min.
Number of servings: 8 persons.
Calorie content of the dish: 146 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Chicken liver fried with onions in sour cream is considered traditional for many families. This hearty second course perfectly nourishes the body, gives strength and energy. Liver in this version is best combined with simple side dishes - rice, buckwheat, pearl barley; it is easy to prepare in a dietary manner with vegetables. The pronounced meat taste with the creaminess of sour cream is offset by the sharpness of the onion.

Ingredients:

chicken liver – 1 kg;
onion – 50 g;
sour cream - a glass;
vegetable oil – 30 ml.

Cooking method:

Chop the onion, fry in oil until golden, add the liver, stirring, and bring until half cooked.
Season with sour cream, salt, simmer for 20 minutes.

Salad

Cooking time: 30 min.
Number of servings: 7 persons.
Calorie content of the dish: 115 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

You can quickly prepare a salad with liver, which has a rich taste due to the combination of mushrooms, beans and traditional vegetables. experienced housewife. It can be served warm or hot, but even when cooled it is very tasty and does not lose its benefits. The dressing can be classic mayonnaise, low-fat sour cream or natural yogurt with garlic and chopped herbs.

Ingredients:

red beans – 200 g;
chicken liver – half a kilo;
onion – 150 g;
carrots – 200 g;
vegetable oil – 20 ml;
canned champignons – 150 g;
sour cream – 75 ml.

Cooking method:

Chop the onion into cubes, grate the carrots, and fry in a frying pan with butter.
Boil the liver and beans separately, cut the meat into strips.
Chop the mushrooms and mix all the ingredients.
Season with salt, sour cream and pepper.

Stroganoff style in a slow cooker

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 130 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

A recipe that has been popular for several centuries is considered traditional for Russian cuisine. Modern housewives have gained an advantage in preparing snacks thanks to the presence of a multicooker, which will make the food ideal in consistency, prevent it from burning and retain all the juiciness and aromas of the added spices.

Ingredients:

beef liver – 0.75 kg;
milk – 2 tbsp.;
sour cream - a glass;
butter – 50 g;
onions – 2 pcs.;
green onions– bundle;
dill - a bunch.

Cooking method:

Cut the liver into strips, pour in milk, drain after 35 minutes.
Cut the onions into rings, fry in multi-cook mode at 160 degrees for 5 minutes. Add the liver, stirring, cook for 6 minutes, pour in sour cream.
Bring until soft, add salt and pepper. Garnish with chopped herbs.

Beef liver recipe in a frying pan

Cooking time: 35 min.
Number of servings: 8 persons.
Calorie content of the dish: 188 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: simple.

One more classic recipe comes in a frying pan, which turns out evenly fried and appetizing. This option refers to the fact that something delicious can be prepared from the liver to please all family members or even surprise guests by serving them such a snack directly in a small-diameter frying pan. The liver recipe will tell you about the secrets of making a homemade dish.

Ingredients:

beef liver – 0.6-0.7 kg;
onion – 40 g;
olive oil – 60 ml;
flour – 40 g;
garlic – 5 cloves.

Cooking method:

Cut the liver into pieces, beat through cling film, pepper, roll in flour, fry on each side for 2 minutes, add salt.
In the same oil, fry chopped onion with crushed garlic, place the liver on top, and leave to brew under the lid for 5 minutes.

Pate

Cooking time: 45 min.
Number of servings: 10 persons.
Calorie content of the dish: 215 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

Boiled beef liver pate will be a tasty spread on sandwiches. It can be eaten with rye or wheat bread as a snack or as a snack for tea or coffee in the morning for breakfast. For a child, this option will be doubly useful - it will saturate the body with vitamins and energize the child for the upcoming school day. The recipe will tell you how to cook beef liver correctly and how to make homemade pate from it for snacking.

Ingredients:

beef liver – 0.55 kg;
carrots – 2 pcs.;
onion – 1 pc.;
butter – 200 g.

Cooking method:

Soak the liver for 10 minutes in cold water, changing it a couple of times, to release the bitterness.
Boil the carrots, chop the onion and fry until golden brown.
Rinse the liver, cook for 15 minutes, cool, remove the ducts and film.
Mix all ingredients and grind through a meat grinder twice. Salt and pepper.

With mushrooms in sour cream sauce

Cooking time: 30 min.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

To make it work soft liver under sour cream sauce, it is filled with rich sour cream or cream, stewed with spices and mushrooms. It turns out incredible delicious snack, goes well with mashed potatoes, boiled pasta or cereals. It is best to prepare chicken offal, because it turns out exquisitely tender and not so high in calories.

Ingredients:

chicken liver – 0.6 kg;
champignons – 200 g;
onion – 200 g;
water – 50 ml;
carrots – 100 g;
sour cream – 250 ml;
flour – 40 g;
hops-suneli – 10 g;
dill – 30 g.

Cooking method:

Heat a frying pan, fry chopped onions, mushroom slices, grated carrots until the moisture evaporates.
Add the liver, after 5 minutes season with salt, spices, and flour. Pour in sour cream and water, add chopped dill. Simmer for 15 minutes.

With potatoes in the oven

Cooking time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 71 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

The liver baked in the oven along with potatoes and other vegetables turns out tasty and aromatic. It’s easy to prepare a 2-in-1 dish – a side dish and a main dish – in less than an hour, excluding soaking. Any vegetables are suitable for a side dish - onions, zucchini, carrots. If desired, you can add green beans, eggplants and tomatoes. To get an appetizing crust, you can sprinkle the food with cheese crumbs when ready.

Ingredients:

chicken liver – 0.25 kg;
potatoes – 200 g;
zucchini – 200 g;
carrots – 100 g;
onion – 50 g;
water – 250 ml;
milk – half a glass;
sunflower oil – 20 ml.

Cooking method:

Pour milk over the liver for an hour.
Cut the onion and zucchini into cubes, slice the potatoes, grate the carrots.
Lightly fry all the vegetables, add the liver. After a few minutes of frying, add water, salt and pepper, and close with a lid.
Place in the oven for 25 minutes at 195 degrees.

The main question for cooks is how to cook liver deliciously so that it turns out soft and without bitterness. Chefs with extensive experience in cooking offer the following secrets on how to properly prepare offal:

Soaking in milk, sour cream, kefir for an hour or in a weak solution of soda and water for 2-3 hours will help remove the bitterness and specific taste of the liver.
To prevent the product from being hard, dry and rubbery, you need to salt it at the end.
Before boiling, beef liver must be cleared of the film - rinse with cold water, pour warm water for a couple of minutes, make an incision in the film and separate with your thumb.
Pork wrap is even easier to remove because it is thin. The offal is washed, scalded with boiling water, and after cutting, the film is removed from one side with your fingers.
Large veins and vessels can impart bitterness. A sharp knife, which must be placed along the vessels and ducts, will help to remove them.
For tenderness and softness of the liver pieces, it is better to prepare them thinly sliced, up to 1.5 cm thick.
You can prepare juicy liver by frying for 5 minutes on each side in a well-heated frying pan. To get an appetizing crust, the pieces are rolled in flour.
The offal goes well with apples.

Video

The liver is respected not only by hunters, but also by chefs and housewives. This one is one of the products instant cooking, the delicacy deserves attention. There is no need to talk about the benefits of the liver; it is a storehouse of vitamin A, iron, copper and other useful substances. The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins B, D, E, K, ascorbic acid. Thus, liver - beef, pork, veal, chicken, duck - has been and remains not only one of the most popular products since ancient times, but also very useful. Please note that for cooking you should use only liver from healthy and properly fed animals. In addition, it is important not to limit the consumption of liver dishes to people with high blood cholesterol.

The nutritional value of liver is approximately the same, be it beef liver, pork liver, chicken liver, and so on, but their taste and texture are somewhat different. It is important to know that:

To prevent the liver from becoming bitter, it must be cleaned of films and ducts;
so that the liver is soft and without a specific odor, it can be soaked in milk or water for 30 minutes - the liver of young healthy animals does not need to be soaked;
to prepare soft liver, you can roll it in flour before frying;
to avoid overcooking the liver, cut it into pieces about 1 cm thick and quickly fry in a well-heated frying pan on both sides;
You need to salt the liver at the very end.

There are many recipes for making liver. If you are a beginner and don’t know how to fry liver, what to cook from liver, how to cook soft liver, then these tips will come in handy. Today we will tell you how to properly fry the liver so that it is juicy, tasty and does not become tough.

The easiest way to fry the liver is this:

you just need to fry slices of veal, lamb or chicken liver over high heat for two to three minutes on each side, add salt and pepper to taste and the liver a la Nuturel is ready.

The best way to fry the liver is this:

The liver, soaked in milk or marinade in advance, must be fried until red meat juice appears on its surface, turned over, fried and again waiting for the juice. That's it - the tender and soft liver is ready.

The simplest liver dishes are the most aromatic and tasty, and they are prepared very quickly.

How to cook pork liver

Pork liver has a red-brown or dark brown color, has the brightest taste and a distinct aroma, which may not be to everyone's taste.
Before cooking, pork liver is always soaked. Pates and fillings are prepared from pork liver; it can be fried and stewed, used to make liver pancakes and more.
Pork liver is just as healthy as other types of liver, but in terms of the content of nutrients it is still slightly inferior to beef liver.

How to cook beef liver

Beef liver has a dark red-brown color and has a rather pronounced liver flavor (which is why it is often soaked in milk before cooking).
Liver cake, liver chops, sauté, hot dishes are prepared from beef liver; fried beef liver or stew is good. Beef liver should be thoroughly fried, first coated with mustard and served with spicy sauces.
The benefit of this type of by-product is high content vitamins A and group B, vital microelements, liver is recommended to be consumed when overworked and during the recovery period after illness.

How to cook veal liver

Veal liver has a light brown and red color, as well as a delicate and loose structure; it is much more tender than beef liver and does not need to be soaked.
Prepared from veal liver delicious dishes: fried veal liver a la naturel is incredibly tasty, you can cook veal liver in sour cream, fried veal liver with onions is good, it makes delicious kebabs, as well as gourmet dishes. The whole veal liver can be baked in the oven or deep frying pan, then the baking time is measured at the rate of 15 minutes per 0.5 kg of liver.
The benefits of veal liver are the vitamins A and B it contains; dishes prepared from veal liver are very healthy - they promote the regeneration of hemoglobin and help improve immunity.

How to cook chicken liver

Chicken liver is an affordable delicacy product with an excellent taste.
Chicken liver can be fried with onions, used as a component for kebabs with bacon and vegetables, as an ingredient in minced meat and liver pates, and chicken liver is good in salads.
The benefits of chicken liver are the high content of vitamin B12, which is involved in the formation of red blood cells, selenium, which affects the functioning of the thyroid gland; chicken liver is a valuable nutritious product.

How to cook duck and goose liver

Duck and goose liver - found in the form of foie gras libor in markets from ordinary ducks and geese, the second option is less fatty and not so expensive, but still very tender and tasty.
Duck and goose chicken in the form of pate or roast will decorate the most festive table. You just need to know that the livers of ducks and geese are never cooked in sour cream, they are already fatty. Bird liver goes perfectly with fruits - sweet, sour, and sweet and sour - apples, raspberries, raw or lightly stewed in butter, will give the dish an exotic festive look and taste.
Goose and duck liver are very fatty, but extremely useful, especially for the female body, as they contain large amounts of iron, as well as all of the above vitamins and minerals.

How to choose a liver

Whatever liver you buy, the color of the liver should be even, without spots, the surface should be shiny, smooth, elastic, without dry spots.
When pressing on the liver, the fossa does not form at all or is quickly restored. Otherwise, the liver is stale.
The liver from young animals is lighter; the darker the liver, the older the animal.
Look at the blood: scarlet - the liver is fresh, brown - old and such a liver should not be taken.
The smell of liver is pleasant, sweetish, and in no way sour.
Fresh steamed liver is usually not purchased for future use, so they take it at the rate of 100-125 grams per serving and cook it within 24 hours.

How to store liver

The liver is perfectly stored frozen for up to six months. To do this, it is not necessary to buy an already frozen product. You can freeze steamed liver yourself. You can store the liver like this:

Having cut the liver into slices, dry it with a napkin, wrap each slice in cling film, put it in a separate bag, which you put in the freezer, otherwise the smell of the liver will be transferred to other products.

The good thing about liver is that it can be cooked without defrosting, fried in a pan or grilled. But real gastronomes still advise defrosting it by placing it on the bottom shelf of the refrigerator for several hours.

Recipes - how to cook delicious liver

beef liver - 500 g
sour cream - 300 g
onion - 2 heads
salt, pepper - to taste
sunflower oil - for frying

To prepare liver Stroganoff style, you will need a minimum of ingredients.
First, prepare the liver - clean it, soak it in milk, pat it dry and cut it into cubes.
Pour some oil into a frying pan and fry finely chopped onion until light golden brown.
Place the liver cubes in the frying pan and fry them on all sides.
Add sour cream and simmer for 1520 minutes.
It is good to serve liver dishes with light vegetable side dishes or tender mashed potatoes.

Recipe – Fried Chicken Liver

chicken liver - 1 kg
onion - 250 g
adjika - half a teaspoon (or a pinch of ground red pepper)
ground coriander - 1 teaspoon
garlic - 1 clove
parsley or cilantro - 1 bunch
vegetable oil

Rinse the chicken liver and boil for 10 minutes.
Fry on sunflower oil sliced onion. Place the cooked chicken liver in the onion in a frying pan and fry together, stirring.
Sprinkle with coriander and add adjika or ground red pepper. At the end, sprinkle with finely chopped garlic and herbs.

Recipe: Chicken liver pancakes

chicken liver 500 g
onion 1 head
carrots 1 pc.
sour cream 400 g
fresh dill 5-15 g
garlic (optional) 2-3 cloves
frying oil
pepper

Peel and chop the onion, peel and chop the carrots. Fry onions and carrots with a little oil and cool.
Pass the prepared liver through a meat grinder along with stewed vegetables. Add salt, pepper and stir.
Place in the form of pancakes in a well-heated frying pan with oil. Fry on both sides until cooked. The degree of readiness depends on your taste.
Chop the garlic and dill, combine with sour cream, mix well.
Place the finished pancakes on a plate, place 1 tablespoon of sour cream on the pancakes.

Recipe – Veal liver with oranges

veal liver - 0.5 kg
mustard
vegetable oil
ground black pepper
ground ginger
½ glass of water
2 tbsp. spoons of butter
2 oranges
½ glass of dry red wine

Wash the liver, peel and cut into about 1 cm thick. Grease each slice with mustard and roll in flour. Fry on all sides in heated vegetable oil for 8 minutes.
Salt, pepper and add ginger to taste. Fry for another 3-5 minutes on low heat. Transfer the finished liver to another bowl.
In the frying pan in which the liver was fried, add ½ cup of water and 2 tbsp. spoons of butter, let it boil, then strain. Peel one orange and cut into thin slices, squeeze the juice from the second. Mix the frying liquid with orange juice and ½ cup of dry red wine, heat over low heat, without bringing to a boil.
Place the fried liver on a plate, pour over the orange sauce and garnish with orange slices.